Ingredients

Preparation

3. Put roast on a metal rack in a roasting pan (fat side up) and sprinkle generously with salt and pepper.

4. Add about 1/4 inch water to bottom of pan and put roast in middle of oven. Immediately reduce temperature to 350°F and roast meat until an instant-read thermometer inserted in center registers 120°F. Cooking time will vary—it will be anywhere from 10 to 20 minutes per pound—depending on size of roast. (120°F means rare, which is traditional for beef on weck. Internal temperature of meat will rise about 5°F as roast stands.)

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Hearty thanks to A. Cook for the weck recipe. I had this when I was young way back in Jamestown, NY in the 50s. I have craved these for 40 years and can't wait to make them. They sure sound right and the reviews bear me out. Thanks so much for sharing. I will soon be making these for my older sister who is very ill but wants these one more time. I'm going to try to freeze some dough for her to make after I come back home. Thanks again!